Baker&#39;s oven



July 31, 1923- W. DREDGE BAKER S OVEN 1921 2 Sheets-Sheet l Filed Jan W. DREDGE July 31,1923- 5 OVEN BAKER it 1 I dl a ILLIAM nnnnen, oaaranonns'rnn, nivenann nakna s ovnu.

Application filed January '8, 1321. Serial Ito 434,597.

(GRANTED UNDER THE raovrsro vs' or THE Aer OEMARGEI 3,1921, 4 1 STAT. n, 1313.11"

T all whom it may concern:

v Beit known that I, vVILLiaM Dunoon,

subject or the King of Great. Britain roe-,7

siding in Manchester, in the county or" Lancaster and Kingdom of England, have invented certain new and useful Improve-.

ments in or Relating to Bakers Ovens (for which 1 have filed application in England November 28, 1919, Patent No. 159585),.of which the following is a specification.

*This invention relates to bakers" ovens, and has reference to the t ps wherein the baking chamber is heated internally, that is to say one in whichthe heat may be generated in, or passed through-the baking chamber, as distinguished from the type in which the chamber is heated externally by fines surrounding it, so that the goods are baked by radiation of the heat from the external flues.

My specification Serial No. 354363 de scribes an improvement in this type of oven, such improvements being characterized by the feature that a flue or collecting chamber controlled by a damper is provided-which extends longitudinally of-the rooi or side walls or'fioor thereof, andhin terior of the oven chamber communicates with this flue or collecting chamber by rneans of a multitude of perforations spread over a wide area and extending throughout the whole length of the oven chambenor a :part

of thelength thereof, so that the hot vapors or combustion products can be drawnoii" in a body over a wide area of the oven, instead of such withdrawal being concentrated or focussed at one particular point or-points,

and so thatthe hot vapors canbe drawn oil i'n'a body as they are created, or removed gradually or retained or retained at one part of the baking but'reinoving at another part. i Now the object of the present invention is to provide an improvement in or modification of the arrangement described and claimed in my specificationatoresaid.

The said improvement or modificationvis characterized by' this, that instead of pro viding perforations in the vinner lining of the root or in the side walls or floor, I provide in the interior of the baking chamber, a tube or tubes having perforat ms or apertures through which the hot vapors and combustion products can be :removed by sucthat the in-- tion either by the draught induced by an uptake, or by the draught induced by a fan either removed as they are created, or removed gradually, or: retained, or retained at ti e onestage or" the baking,,but removed at another stage, thus renderingthe oven applicable for, baking, different kinds of foods, and producing eliicient baking conditrons.v V Y The said improvement or modifications will be understood,;;trom the [following de scription, referenceibeing had to the accom' panying drawings in which V Figure l is a sectional elevation of about one half the length of a bakers oven Figures 2 and 3 aresimilar views of the remainder thereof, i

' Figure at is a cross section through the oven, Y v

Figure 5 is a plan view of the perforated tubes by which the hot vapors and c0mbustion products can be removed.

Referring to these drawings l are the fire brick walls of the oven, and 2 the roof which is built of tiles supported by metallicrnernbers et of T shape incross section supported atthe ends by the fire brick/walls 1. Above these .tilesis theflue or collecting.

chamber 5 extending longitudinally the 7 whole length and width,of the baking cham-' her or substantially so, and Tie the delivery end of the baking chamber 6. The collecting chamber 5 communicates with the uptake .10, and 11 is the damper, regulating the draught of the uptake, 12' are the piil} leys round which pass the endless travellin'g chains which support trays orreceptacles tov receive the goods to be baked, and13 indicate the transversely disposed burner tubes,

' Passing longitudinally through the baking chamber 6 is a pipe or pipes 14 having a plurality of perforated pipes 15 projecting therefrom and extending across the baking chamber 6 at intervals apart, so thatthehot vapors and combustion products can be drawn through these perforations in" the branch pipes into the main longitudinal pipe is and delivered into the flue or collectn'ig chamber 5 and thenceto the uptake 10 by the draught of the said uptake, or by means or" a fan. Inthedrawingthesepipes are. located immediately below the roof ofjthe baking ch amber, but they could be located in proximity to the side walls or floor. The

ion

bustion products, while atthose parts where is mounted a it is desired to retain the said hot vapors or combustion products, the said perforated branch pipes are omitted, or thrown out of operation; The perforated pipe maybe arranged in groups, each group being connected to a' separate valve controlled main pipe '14- leading to the collecting chamber 5 or uptake, so that the hot vapors and combustion products, can be drawn off in a body as they are created, or removed graddrawing there are three longitudinal pipes 14; each provided with branch pipes 15, one extending from the delivery end 7 about one third of the length of the baking chamber, another extending for about one third of the length ofthe baking chamber at or about mid-length thereof, and another extending from the feeding end of the baking chamber for about one third of its length, and each length of pipe has perforated branch pipes extending across the baking chamber. One end of each of the longitudinal pipes 14 communicates with the flue or collecting chamber 5 at different points, and the ends of the respective pipes are provided with valvesor dampers 17 operated externally of of the delivery orifices of the pipes to be closed, when it is desired to retain the hot vaporsat one part of the baking chamber but to enable them to be freely removed at others. The perforations in the respective plpes constitute the only communication be tween the baking chamber 6 and the collect ingcha'mber 5;

' The improvement provides a-substitute for the perforated tiles described in my jprior specification, but the result obtained is sub- 7 stantially the same, that is to say it provides; a multitude of perforations extending a w1de area throughout the whole length of the baking chamber or a part of the length thereof and'means for regulating the outflow of the superfluous vapors and combustion products through these perfora tions, so that the hot'vapors and combustion products can be drawn off in a body over a large area instead of such withdrawal being concentratedor focussed at one particular point or points, and the oven is rendered applicable for baking different kinds ofgoods such as bread, biscuits and the like.

In another arrangement, apertures are provided in the interior of thebakingcham ber communicating with the flue or collecting chamber 5, and in each aperture there rotary suction fan, these'fan's being'arranged to withdraw the hot vapors I ually or retained, or retained at one stage of the bakmgbut removed at another stage. I In the particular arrangement SllOWIl'lIlthB the oven so as to enable any one or more incacie and combustion products from those parts of the baking chamber from which it is de sired to remove them, and deliver such steam or heat into the collecting chamber 5 from whence they are dischargedto the uptake. The flue or collecting chamber 5 by reason of the hot vap ors andcombustion products passing therethrough forms a heating jacket.

oven chamber is heated internally, compris ing a casing composed of non-conducting walls, a flue extending longitudinally of the baking chamber, an uptake at the endof the oven structure with which the said flue communicates, a longitudinal pipe or pipes leading to the collecting chamber or direct to the uptake, and having a plurality of perforated pipes projecting therefrom and extending across the baking chamber at intervals apart, and dampers, the parts being so arranged that the hot vapors and combustion products can be drawn out of the baking chamber at those parts where the perforated pipes are located, while at those parts where it is desired to retain thehot vapors, the said perforated pipes are omitted or thrown out of operation.

3. A bakers oven of the typereferred to, comprising a casing composed of non-conducting walls, a flue extending longitudi nally of the baking chamber, an uptake at one end of the oven structure, perforated pipes extending across the interiorof the baking chamber and arranged in groups located in a different position in the length of thebaking chamber, each group being connected to a separate valve controlled main pipe leading to the collecting chamber or uptake,- so as to 'enab'leany of the groups to be thrown into'or out of operation, whereby the hot vapors can be drawn off in a body as they are created,lor removedgradually or retained, or retained at the initial stage of the baking, but removed atthe final stage or vice versa.

In wltness whereof, I have hereunto signed my name this 7 day of Decir-l920, in

the presence of two subscribing witnesses.

WILIJAM Banner.

Witnesses: V V

G. C. DYMOND, JOHN MoLAoHLAN. v 

